Grilled Salmon With Black Pepper And Ginger Recipe

Name: Grilled Salmon With Black Pepper And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white wine; 1/2 cup sherry; 4 scallions or green onioons (white part) chopped; 2 to 3 slices peeled ginger root; 1/4 cup heavy cream; 6 tablespoons butter cut in pieces; salt and pepper to taste; 3 cups peanut oil, plus a little additional; 1 bunch spinach leaves, rinsed and well dried; 4 6 ounce slices salmon; 3 tablespoons chopped ginger, minced; 3 tablespoons crushed black pepper corns

Servings: persons

1 cup white wine
1/2 cup sherry
4 scallions or green onioons (white part) chopped
2 to 3 slices peeled ginger root
1/4 cup heavy cream
6 tablespoons butter cut in pieces
salt and pepper to taste
3 cups peanut oil, plus a little additional
1 bunch spinach leaves, rinsed and well dried
4 6 ounce slices salmon
3 tablespoons chopped ginger, minced
3 tablespoons crushed black pepper corns

1
In a saucepan combine white wine with sherry scallions and ginger. Bring to a boil and cook until liquid is reduced to about 1/2 cup.
2
Add cream and reduce until mixture coats it.
3
Whisk in butter, season with salt and pepper corns. Strain and keep warm.
4
Heat 3 cups of peanut oil over medium high heat. In small batches, fry spinach leaves until crisp about20 seconds. Remove leaves to paper towels and drain. Set aside.
5
Combine ginger and black pepper, season salmon with salt to taste. Coat both sides of filets with ginger, pepper mixture. Sprinkle salmon lightly with oil.
6
Grill or saute salmon to medium doneness. Divide sauce on 4 plates. Place salmon on top and arrange spinach leaves around salmon.

1489

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup white wine, 1/2 cup sherry, 4 scallions or green onioons (white part) chopped, 2 to 3 slices peeled ginger root, and more.

Yes, Grilled Salmon With Black Pepper And Ginger falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon With Black Pepper And Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions